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Archive for May, 2012

Stuffed bread (with ham and cheese)

Hello,

This is a polyvalent recipe, you can use it for breakfast, at launch time, on a picnic … It takes its time to prepare mostly because you need the yeast to do its work, and it works at its own rythm, just be patient 🙂

Ingredients:

  • ½ kg flour
  • 250 ml milk
  • 70 gr butter
  • 70 gr sugar
  • 1 egg
  • Baker’s yeast (about 5 gr, dry)
  • 250 gr ham
  • 200 gr brie cheese

Heat 250 ml of milk and 70 gr of butter until butter is dissolved and let cool until a warm temperature. Then add ½ kg of flour in a bowl through a colander, add also 70 gr of sugar, baker’s yeast, a coffee spoon of salt and the milk with butter. Mix well first with a spatula or wooden spoon and then with your hands. Once well mixed you need to knead it on a table, keep kneading it for about 10 minutes. If it is still sticky just let rest for about 20 minutes and then will be non sticky.

Let the dough rest in a bowl cover with  a cloth and let rest for at least one hour.

After that time the dough will double in volume now you have to  smash it with your hands and then with the help of a rolling pin. Just stretch the dough without hesitating too much about the shape.

Once strechted cover with 2 or 3 layers of ham. Over the ham place some sticks of brie cheese.

Fold the dough and try to cover the ends. Let rest for about 1 hour. Finally paint the bread with a whisked egg and cook in the oven at 350º F (180º C ) for 20 minutes.

Stuffed bread

Music included in the video (Airport Lounge) is composed and their rights belong to Kevin MacLeod (http://incompetech.com), the music is distributed with a CC-by license.

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Gazpacho

Hello!

Perhaps Gazpacho is most representative recipe of Andalucia, it is a kind of soup with tomato as star ingredient. It’s fresh, it’s healthy and it’s absolutely delicious, what else can you expect from a recipe? Ok, and I forgot, it’s easy to prepare!

Ingredients:

  • 1 kg of tomatoes
  • 1-2 green pepper
  • 1 onion
  • 1 cucumber
  • 2-3 garlic cloves
  • White vinegar
  • Olive oil

We will start cutting the ingredients, even we will process them on a blender if you cut them they will fit in the blender cup. Cut an onion in 6 to 8 pieces. Remove the seeds of 2 green peppers, and cut them in small pieces. Remove the ends of a cucumber and peel it, left some skin as it will prevent its repetition. Finally cut 1 kg of tomatoes in about 8 pieces, you’d better choose mature tomatoes because they will be more tasty. You can reserve a bit of those ingredients and chop them in order to serve together with gazpacho, it’s usually served this way so people can choose which vegetable they would like to add.

Add all the ingredients in the blender cup. Furthermore add 2 o 3 garlic cloves, but first cut them in half and remove the central part which will prevent from repeating. Add also 1 coffee spoon of salt, a quarter of glass of white vinegar. Mix with the blender for some minutes until it becomes liquid, after mixing taste it to check if you need more salt, or if it is too dense add water and mix again for a while. You can also add some ground pepper or ice in the blender.

Normally is served with picatostes (toasted bread cut in small cubes) and a bit of vegetables chopped.

Gazpacho

Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com)

Swedish cinnamon buns (kanelbullar)

Hello,

Some days ago I tried the swedish cinnamon buns for the first time, but I was fully satisfied with the result, so I tried to fix the mistakes done in the first try and end up with a really nice recipe. Well being honest even in the first round I did some mistakes my brother and my colleagues in work were very happy with the result, but they went even happier with this one.

Ingredients:

  • ½ litre milk
  • 1 Kg flour
  • 250 gr sugar
  • Ground cinnamon
  • Ground cardamom
  • 200 gr butter
  • 1 egg
  • Baker’s yeast (5gr dry)

Hi this recipe is a nice one to start your day full of energy or to offer to friends or family.

Start heating ½ litre of milk and 100 gr of butter until butter is dissolved. Wait for the milk to be warm and add to a bowl. In the bowl add also 1 kg of flour, 1 envelope of baker’s yeast (5 gr), 150 gr of sugar, 1 tablespoon of ground cardamom and a pinch of salt. Mix well with a spoon or spatula, then mix with your hands for a while.

Put the dough over a clean surface and knead it. You will need to kneed the dough for at least 6 minutes until it becomes non sticky and with a smooth surface. Put the dough back in the bowl, cover with a cloth ant let rest for at least 1 and ½ hour, so the yeast do its work and the dough raises.

For the filling we will need 100 gr of melted butter, 100 grams of sugar and 2 tablespoons of ground cinnamon. Mix them until well combined.

Spread some flour on the surface and start smashing the dough with your hands, and then work it with a rolling pin to get a rectangular shape. In order to get the rectangular shape, fold the dough and continue working with the rolling pin. Spread the filling over the dough, and carefully distribute over all the surface. Roll the dough and cut in pieces about 3-4 centimetres. Let rest those pieces for about 1 hour.

Paint the pieces with whisked egg using a brush,  sprinkle some sugar above or like I did grated coconut. Cook in the oven at 430ºF (220º C) with  fan on if you have for about 6 minutes until they are gold.

Song included in the video (Airport lounge) is composed and its rights are owned by Kevin MacLeod (http://incompetech.com)

Swedish cinnamon buns (Kanelbullar)

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